My homemade brownies from scratch are fudgy, decadent, so chocolatey and the batter can be made in just minutes! This has been a fan-favorite for over 8 years and will have you ditching the box-mixes for good. Recipe includes a how-to video and lots of tips for shiny, crackly brownie tops!
Brownies From Scratch
I first shared this homemade brownie recipe years ago and it’s remained one of my personal favorites ever since, a classic right up there with my chocolate chip cookies and easy apple pie. It’s served as the base of many of my other brownie recipes on my site (perhaps most deliciously, my cheesecake brownies) and is perfect for beginners and advanced bakers alike.
At its core, this is really a no-frills, easy brownie recipe that really needs little introduction, but if you’re like me and love nerding out about nitty gritty recipe details, please read on (otherwise, hit that big “Jump to Recipe” button overhead)!
Why You Should Try THIS Brownie Recipe:
- Intense chocolate flavor. Melted chocolate, cocoa powder, and added chocolate chips put these brownies over the top. Add a pinch of instant coffee or espresso powder to the batter for an even more decadent chocolate experience.
- Shiny, crackly tops. While it may seem like just aesthetics, shiny and crackly tops are something that I personally love about brownies and that I wanted my own version to have. I spent years cracking the code on this and am very happy to share what I’ve found with you (it’s all about mixing the eggs and sugar… more on this below!).
- Easy, for when you need a chocolate fix in a hurry! My homemade brownies come together in just 10 minutes. Minimal mess & no mixer needed.
- Perfected recipe (true brownie texture!). This recipe was carefully (and repeatedly) tested to yield brownies that are dense, fudgy, and super chocolatey with the aforementioned shiny, crackly tops. I must’ve baked 100 different batches before landing on this version.
Ingredients for Homemade Brownies
We won’t go over every ingredient in detail (who has the time when there are brownies to be made!), but I think you should know what it is that truly makes these the best brownie recipe. The ingredients are common enough, but there are a few extras mixed in, along with a bit of technique… (more on that later).
Let’s dig in.
- Sugar. A blend of granulated and brown sugar is the way to go in almost every recipe, honestly, but especially here. The subtle molasses-ness of the brown sugar rounds out the flavor of the chocolate and adds extra chew to our brownies!
- Eggs… plus an extra yolk! The egg whites play a critical role in giving you brownies with a shiny, crackly top. When coupled with the sugar and whipped, you’ll be able to achieve exactly that boxed-brownie look. An extra yolk enriches the batter and makes the brownies even more tender and fudgy.
- Chocolate. For intensely chocolatey homemade brownies we build the batter on a base of melted chocolate and butter and then toss in some cocoa powder while the mixture is still warm (to help bloom it, as we do in my chocolate cake). Chocolate chips work in a pinch, but baking bars are best. Use semisweet baking bars, or, if you like a darker chocolate, use 60% cacao instead! Then, at the end, I do recommend mixing in some chocolate chips for an extra punch of chocolate.
- Instant coffee. If you’re someone who prefers dark chocolate, you’ll want to add this. It adds depth and enhances the chocolate flavor, particularly the more bitter flavors that you’ll find in dark chocolate. You can make things even more intense by swapping this with espresso powder, or if you’re not a fan feel free to omit it.
Sam’s Tip: These brownies were specifically and carefully designed to be dense and fudgy, and not cakey. However, if you like a lighter brownie you can stir in a quarter teaspoon of baking powder with the flour.
How to Make Brownies from Scratch
Whisk the eggs and sugar
I’ll usually melt my chocolate and butter together first (do this in intervals, stirring in between, just like when melting chocolate in the microwave). Then set this aside and combine your eggs and sugar and stir vigorously. Whisking together the eggs and sugar almost as if you were making meringue is critical to creating those shiny, crackly tops that you’ll see at the end!
The vigorous whisking can be an arm workout, but can absolutely be done by hand (usually takes me 60 seconds or so). You could alternatively use an electric mixer for this step!
Once the eggs are well-mixed, stir in your vanilla extract and salt.
Add the melted chocolate
Stir the melted chocolate into the batter. Everything should be thoroughly combined, but you don’t have to worry about whisking aggressively or vigorously, like you did with the eggs and sugar.
Finish the brownie batter & bake
Add the flour, followed by the chocolate chips. Once again, the batter just needs to be uniformly combined, no need to go crazy with mixing here! Once everything is combined, scrape your brownie batter into a 9×9″ baking pan, smooth it into an even layer (add a few more chocolate chips on top if you’d like, for good measure!) and bake!
SAM’S TIP: I recommend baking your brownies in a metal pan, as glass pans can take longer.
Frequently Asked Questions
An extra egg yolk, a bit of brown sugar, real melted chocolate, a bit less flour than you might expect, and no baking powder or baking soda all contribute to the rich fudginess of these brownies. If your brownies turn out cakey after following my recipe, it may be that your flour was accidentally over-measured.
After years of making homemade brownies from scratch, I can tell you with confidence the secret is following a good recipe. Use one that recommends vigorously whisking the eggs and sugar, enriches the batter with melted chocolate, and for good measure adds a pinch of instant coffee or espresso. Obviously I’m biased, but my recipe really does crack the code for perfect brownies, and I’m excited for you to try it.
Unfortunately, a straight substitution of the chocolate called for with white chocolate yields results that are too sweet and a bit oily. However, I do have a white chocolate brownie recipe that I recommend you try instead, or for a chocolate-less version try my blondies!
More Chocolate Desserts
This is truly the easiest, ultimate, best homemade brownie recipe. And I really think you are going to love it.
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Fudgy Homemade Brownies from Scratch
Ingredients
- 12 Tablespoons (170 g) unsalted butter cut into Tablespoon-sized pieces
- 4 oz (113 g) semisweet chocolate bar chopped into small pieces
- ½ cup (50 g) natural cocoa powder (unsweetened)
- ½ teaspoon instant coffee grounds optional
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar firmly packed
- 2 large eggs + 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup (125 g) all-purpose flour
- ¾ cup (127 g) semisweet chocolate chips
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and line a 9×9 baking pan¹ with parchment paper²
- Combine butter and chopped chocolate in a large, microwave-safe bowl.12 Tablespoons (170 g) unsalted butter, 4 oz (113 g) semisweet chocolate bar
- Microwave in 25-second intervals, stirring well in between, until completely melted and smooth.
- Immediately add cocoa powder and instant coffee (if using), stir well.½ cup (50 g) natural cocoa powder (unsweetened), ½ teaspoon instant coffee grounds
- In a separate, medium-sized mixing bowl, combine sugars and eggs. Whisk vigorously, until well combined and lightened in color (at least 60 seconds of vigorous whisking, this ensures shiny, crackly tops! Feel free to use an electric mixer!).¾ cup (150 g) granulated sugar, ¾ cup (150 g) light brown sugar, 2 large eggs + 1 large egg yolk
- Stir in vanilla extract and salt.1 teaspoon vanilla extract, ½ teaspoon salt
- Drizzle chocolate mixture into egg mixture and stir until completely combined.
- Add flour, stir until completely combined.1 cup (125 g) all-purpose flour
- Stir in chocolate chips.¾ cup (127 g) semisweet chocolate chips
- Spread into prepared 9×9 pan.
- Bake in center rack of 350F (175C) oven for 30-35 minutes or until a toothpick inserted in center comes out slightly fudgy, but not wet with batter.
- Allow to cool before cutting and serving (they'll be messy and seem underdone otherwise).
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally shared this brownie recipe on 02/01/2017. I’ve made small changes to the recipe to make the tops crackly (changed the step for beating the eggs well instead of mixing the batter well as a whole), and I’ve updated some of the photos and added a video and tried to make the post itself more informative.
Tamara
This is the ONLY brownie that everyone should try it is sooooooo good. I have looked everywhere for a brownie mixture that is yum and finally I have found it. This one!!!
Thank-you very much for sharing it :):):)
Sam
I’m so glad that you enjoyed!!!!! Thanks for coming back and letting me know how you liked the brownies, Tamara!! 🙂
Neena
This is a very good recipe! This is the second time I am making a batch. I used Hershey’s semi sweet chocolate chips, Cafe Bustelo espresso instant coffee. The only issue I had is I needed a little more baking time added to what was suggested. I also did refrigerate for 15 minutes before baking. There is a beautiful cracked top. This is my go to recipe and it is saved on my iPhone!
Sam
I’m so thrilled to hear that you enjoy them so much, Neena! Thank you for letting me know!! 🙂
Anita
What would be the equivalent baking squares (oz) I would use instead of 1/2 cup of the semisweet chocolate chips? Thank you!
Sam
About 3 oz, enjoy!
Anita
Thank you!
Tara
Hello! Can’t wait to try these. I was wondering, did you use unsweetened cocoa or baking cocoa that has sweetener?
Sam
Unsweetened! Hope you love them! 🙂
Denise
These look amazing. I’m always up for a new and improved brownie recipe. I don’t have access to unsalted butter here in Honduras. Will that adversely affect the recipe?
Sam
Hi Denise! You can use salted butter, no problem, just reduce the salt in the recipe to 1/4 teaspoon. I hope that helps! 🙂
Tracy
Sunday I made both these and your “best ever brownies” to have my own taste test. The were both yummy. However this batch I made in a 9 x 13 inch pan and they came out thinner than what I would have liked. Also the batter was really thick. I did not have a 9 x 9 pan and had used my 7 x 11 pan for the other brownies which were still in the pan. So want to try these again – will use the 7 x 11 pan. How would they do in an 8 x 8 pan? Also think I will use my stand mixer. My arm got really tired stirring. LOL 🙂
Sam
Hi Tracy! I’m glad that you enjoyed both of the brownie recipes! I wouldn’t recommend making this batch in a 9×13 pan, though, because as you said they will be too thin. I think they would definitely do better in an 8×8 pan (though 7×11 would probably work as well), though they will probably need to bake a little bit longer.
I hope that helps!! Thank you for writing! 🙂
Kayla
Love love love!!!
Sam
Glad you enjoyed them, Kayla!!
molly mcgeoy
We added 12 little caramel cubes to the top of the brownies and then baked them and they were delicious.
Sam
That sounds amazing! So glad you enjoyed, Molly! 🙂
Robin B
Wanting to make these and need to make a lot- could I double the recipe for the 9×13 pan so they won’t be too thin? Or maybe 1.5 recipe? They look perfect and I’m headed to the store shortly to get the ingredients i don’t have. Can’t wait to try them.
Jade
looks very easy, I’m going to try over this weekend Thank.
Sam
I hope you LOVE them! 🙂
Heidi
Ive made these so many times I dont even need the recipe anymore!! They are that good!
Bobby
i always add nuts, oats, and another flavored extract to my box brownie mixes. what say you for this recipe? i asked because you already tried so many recipes and i don’t want to goof it up once i get my mouth watering and blender going! (i’m excited to try!)
Sam
I honestly just like them plain, so I’m not the best to ask. I bet nuts, particularly walnuts, would be delicious, though! 🙂
Apolline
Delicious but ended up being a bit compact, I’ll probably add some baking poweer next time. Also the redipe didn’t produce as much batter as I thought it would and the batter didn’t quite spread evenly in the pan, so the result was thinner than I wanted it to be. Made for some very crispy edges though! (I used a 9×9 pan)
Karen
I’ve tried a lot of brownie recipes but these are a new favorite! They were so easy to make too!
Sam
I’m so glad you enjoyed them! 🙂
Anna
We loved the fudgy texture and the super chocolaty taste of this really quick and easy recipe!
I only had two bars (200g) of chocolate. So I melted them both with the butter and didn’t add any chocolate chips.
Still perfect!